Plantain Chips With Warm Cilantro Dipping Sauce
Serves: 3
Eloise Gerhold
1 January 1970
Based on User reviews:
53
Spice
59
Sweetness
47
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Canola Oil1 cup
Extra-Virgin Olive OilDirections:
1
Trim off ends of plantains and cut 4 vertical slits in skin of each (do not cut into fruit)
2
Microwave for 1 minute at 50 percent power, then pull off peel
3
Cut diagonally into thin (scant 1/8-inch) slices
4
Pour both oils into 3- to 4-inch-deep medium saucepan
5
Attach deep-fry thermometer to side of pan and heat oil to 350°F over medium heat
6
Working in batches, carefully add several plantain slices to hot oil
7
Cook until golden brown, turning occasionally, about 4 minutes
8
Using slotted spoon, transfer chips to paper towels to drain
9
Sprinkle with salt and pepper; cool slightly
10
Serve with Warm Cilantro Dipping Sauce
11
Trim off ends of plantains and cut 4 vertical slits in skin of each (do not cut into fruit)
12
Microwave for 1 minute at 50 percent power, then pull off peel
13
Cut diagonally into thin (scant 1/8-inch) slices
14
Pour both oils into 3- to 4-inch-deep medium saucepan
15
Attach deep-fry thermometer to side of pan and heat oil to 350°F over medium heat
16
Working in batches, carefully add several plantain slices to hot oil
17
Cook until golden brown, turning occasionally, about 4 minutes
18
Using slotted spoon, transfer chips to paper towels to drain
19
Sprinkle with salt and pepper; cool slightly
20
Serve with Warm Cilantro Dipping Sauce